Recipe from the taste of Asia book

Serves 4 at 1 syn each

400g chicken cut into bite sized pieces 2 large onions roughly quartered
5 garlic cloves peeled
1cm piece ginger
100ml light coconut milk
500ml chicken stock ( I used water plus a chicken stockpot)
400g veggies – I used cubes of carrot, green beans cut into pieces, peas, red and yellow peppers)
2 tbsp curry powder

Recipe states serve with noodles but I prefer rice with curries.
To serve –
1/4 red onion chopped,
2 hard boiled eggs roughly chopped
Thin slices of red chilli, lime
Small handful coriander leaves

Season chicken and set aside.
Place onions garlic and ginger in food processor and blend into A paste, add a little water if needed.
Spray pan with frylight and cook onion mixture for 5 mins, stirring
Add chicken and cook until browning
Add coconut milk, stock, veg and curry powder . Bring to boil
Reduce heat and simmer for 20 mins

Cook rice or noodles and divide between bowls , serve with garnishes.